THE FARMER'S MAGAZINE. 



187 



secured, although a single sheaf is only got in passing a 

 stook. For him it is useless to grumble at the exlra work 

 tliat is experienced, since it must be done, and when gone 

 about in a proper manner we never had any difficulty in 

 getting it performed, for in such cases tlie common interest 

 at stake induces all hands to strive with " a heart- and-hand 

 willingness" that baffles description. An active hand soon 

 examines a stook, loosening and turning up to the wind or 

 sun the buts of the sheaves when tliey require it. 



In the-stack'yard tlie sheaves undergo another examina- 

 tion as they pass through the pitcher's and stacker's hands ; 

 bad ones, that have escaped previous detection, or that have 

 been taken by mistake, being thrown aside . We have fre- 

 quently, in stacking, thrown as many " rogues overboard" as 

 would have set fire to the slack. In building the stack, 

 those sheaves unfit for stacking are not only thrown over- 

 board, but the best and driest of them are placed in the 

 centre, or as it is technically termed, are used for " hearting 

 the stack." Attention to this alone will often peimit the 

 work of carrying to go on in safety, when otherwise, if the 

 sheaces were stacked promiscuously, fire-fanging would be 

 the inevitable up-shot " Do you think you can keep all the 

 rogues out ?" is a common question put to the stacker. 



As to size of stacks and mode of stacking much might be 

 said, owiug to the diversitj' of practice followed in the wide 

 district between the Tay and Spey — Buchanness and Balmoral 

 Castle. lu shape they are generally circular, but we have 

 frequently built them long, slating the sheaves), as it were, 

 upon hurdles aud timber, a passage being thus left along the 

 ceutre of the stack, open at each end to let in air, dry branches 

 being sometimes placed between the sheaves to keep them 

 opeu. The grand object is to prevent the sheaves sticking 

 together and heating in the stack, and for this purpose the 

 stacks are not only made Binaller in diameter, but placed far- 

 ther asunder, eo as to permit of the free circulation of air 

 amongst them. We have always found that small stacks 

 placed close together are more liable to heat than larger ones 

 with plenty of free air between them, and that stacks will 

 keep iu an exposed situation when they will heat in a cou- 

 fiaed one. In wet seasons we bad always a large portion of 

 the crop stacked in an exposed field adjoiuing the homestead 

 so as to relieve the stackyard; those outside in this field being 

 the first thrashed, and the practice was a common one. Some- 

 times these outside stacks were lo small as only to contain 



three or four small one-horse cartloads, a triangle of three 

 props or poles being in the centre of each, so that long sheaves 

 were actually hung upon wood, aud so loose that you could 

 have easily run your arm to the shoulder into them up to the 

 time they were thrashed. To keep the sheaves thus open, 

 with a free circulation of air about the stack, is the grand 

 secret of preventing heating in the stackyard in a bad harvest. 

 Of the different ways timber is placed in stacks we need say 

 nothing, as they are everywhere known, as also open spaces 

 in the centre, or the various plans of ventilation. As little re- 

 quires to be said about thatching. For some time after the 

 whole is finished the stacks require daily examination ; for we 

 have frequently foimd that when a stack began to settle down, 

 or lean to cue side and heat, that it arose from some bad sheaf, 

 whose removal immediately effected a cure. In all suspicious 

 cases, the best plan is, with three or four props to prop up the 

 stack in time, so as to prevent it settling down on one side, 

 aud then to draw out a «heaf here and there to let off the 

 steam or moisture. A vast amount of moisture escapes from 

 stacks every year, uuperceived, it may be, by the naked eye. 

 Sometimes between the stacks, however, it may almost be felt, 

 and ia frosty mornings seen ; and the rationale of preventing 

 stacks from heating, is to let this moisture escape freely out- 

 wards until both corn and straw are thoroughly dry and fit for 

 thrashing. 



Such is a retrospective glance at a great national question — 

 a wet harvest. It ia truly a trying season to the farmer — one 

 that calls into play all the skill, ingenuity, patience, and per- 

 severance of which he is possessed. Bad as the weather may 

 be, however, his worst enemy ia a stereotyped routine practice, 

 the same for wet seasons as for dry ; for if the proper means 

 are used in the former, the comparatively fine condition in 

 which crops are harvested is often surprising, while it ia just 

 as surprising to see the losses so frequently sustained in the 

 latter. Existing differences of this kmd furnish an instructive 

 exposition of fact, for the present bad season of the South 

 would be considered a fine one iu some parts of the North. 

 In both certain principles demand attention; for cutting 

 should be commenced in time, so as to keep the straw and eats 

 of corn straight. Corn should be cut dry if possible ; but 

 lying beds should never be allowed to rot in wet weather ; 

 sheaves should be small and closely tied, properly stooked 

 and carried as they are ready, aud every means used to venti- 

 late stacks aud stackyards, W. B. 



A WORD IN SEASON. 



The present season is one of the most untoward we 

 have ever experienced. It is my intention to offer a few 

 practical hints with the view of aiding my brother far- 

 mers to make the best they can of it. I took the 

 liberty very lately to call attention to the subject of 

 rot in sheep. I most sincerely hope that every pre- 

 ventive means will at once be taken to ward off such 

 a dire calamity, for bear in mind it is still just the 

 weather to cause the visitation, and which indeed 

 will be further stimulated by the commencement of 

 a warm gleamy season, I would reiterate my timely 

 caution. 



The first thing that now strikes my attention is the 

 state of the pea crop. What is to be done with it ? 

 For the most part it is rotting as it stands uncut, and 

 bein^ still green. There can be no doubt it is a good 

 practice to cut it down, and the best way of doing that 

 is by the scythe, and by "mowing out" as it is called. 

 The swathes cannot lie too thin or too lightly over the 

 laud. To cut them with hooks and " wisp" them is sure 

 to do them serious injury. My own course has been to 

 mow them down in slight swath&s, and turn them over 

 with a common " pea h^ok," i. e., a small reaping hook 

 affixed to a long shaft.. The pushing under a fork shakes 

 out more peas, and the haulm is so rotten and the pods 

 are so tender as scarcely to bear touching without doing 

 harm. Be that as it may, they must be moved occa- 

 sionally, or the whole of the grain Will speedily grow. 



Advantage must be taken of every favourable day or 

 even hour to lift them, and that as carefully as possible. 

 The sample cannot be otherwise than a bad one ; still, 

 with constant attention much damage may be prevented, 

 and a considerable proportion of a good crop saved, at 

 least for farm uses if not for sale. 



I next desire to say a few words about the wheat 

 crop. What is best to be done with it under present 

 circumstances ? It ripens so slowly that farmers begin 

 to be impatient, and some are even beginning to cut it 

 already, green and unripe as it is. This is certainly 

 wrong. It is to no purpose commencing harvest till 

 harvest is ready. It may be that, in consequence of the 

 crop having been so long maturing, considerable 

 allowance may be made ; and I am quite ready to be- 

 lieve that wheat may advantageously be cut earlier this 

 cold and wet season than usual. I do not object at any 

 time to cut wheat as the straw is in the last stage of the 

 process of turning from a full green to a bright yellow. 

 That is the proper time to secure the most flour of the 

 best quality with the least quantity of bran. Wheat 

 never should stand to be dead ripe, a large proportion 

 of the berry is taken up by the covering or bran, which 

 everybody knows makes tiie offal great. The danger to 

 be guarded against in the present season is this. Should 

 it please an all-wise God to visit and bless us with hot 

 seasonable sunny weather, the harvest will come on 

 surprisingly fast. It may, therefore, be prudent to 



